An irresistible cut! It's natural layer of fat makes lamb rumps beautifully tender that are best served pink.

Our grass-fed lamb rump makes for a delicious cut perfect for pan roasting. The ample layering of fat, once rendered to a golden brown colour, delivers a rich, juicy and succulent finish to the meat, keeping it moist and tender. These beautiful British lamb rumps are best pan-fried using a frying pan or griddle to sear the meat and render the fat, finishing off in the oven to ensure its cooked to perfection. Serve with hand cut chips and seasonal greens and cheeky glass of red wine. All our lamb comes from grass-fed lambs, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

Lamb rumps can be braised, fried or barbecued but traditionally they are roasted and served pink. To Oven Roast: Remove the lamb rumps from the fridge 30 minutes before cooking and allow them to come to room temperature then pat dry. Preheat the oven at 200°C. Rub the meat with a little olive oil then lightly season with salt and pepper. Heat a heavy-based frying pan and once hot, add the lamb and sear all over. Afterwards, place the lamb rumps in a roasting tin and roast in the oven for 15 minutes – if you prefer your lamb medium/ well done cook for a further 10 minutes. Once cooked, remove from the oven and cover the lamb with tin foil. Allow the lamb rumps to rest for 10 minutes before carving.

Nutritional Information (per 100g)

ENERGY; 923kJ/222kcal

FAT; 16.4g

of which SATURATES; 7.6g


of which SUGARS; 0g

PROTEIN; 18.6g

SALT; 0.2g


Product Reviews

4.00 out of 5

(1 user)

 Fantastic, best place for good tasty British lamb

Dominic Akrigg

4 out of 5

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